Recipes from Miss Kay's Duck Commander Kitchen

By Kay Robertson With Chrys Howard

Do you find yourself drooling over some of the dishes featured on Duck Dynasty? Here some of the Robertson family's favorite recipes, featured in Kay Robertson's new cookbook, "Miss Kay's Duck Commander Kitchen," available wherever books are sold. Excerpts used by permission of Howard Books, a division of Simon & Schuster.

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Makes 2 to 3 servings * Large cast-iron skillet * Dutch oven

Ingredients

• 6 large or 8 medium frog legs • 3 cups buttermilk • 2 large eggs • 3/4 cup beer (1/2 bottle or can) • 3 or 4 dashes of hot sauce • 1 tablespoon of Worcestershire sauce • 2 tablespoons spicy mustard • Salt and black pepper • 2 cups all-purpose flour • 1/2 stick (4 tablespoons) butter • 6 tablespoons olive oil • 3 green onions or scallions, thinly sliced • 1 tablespoon chopped parsley • 8 to 12 whole garlic cloves, peeled • Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning

Directions

Heat the oven to 300°F. In a large bowl, cover frog legs with buttermilk. Marinate 1 hour, then drain. Return the frog legs to the bowl. Mix together the eggs, beer, hot sauce, Worcestershire sauce, spicy mustard, and salt and pepper to taste, and pour the mixture over the frog legs. Make sure they are coated completely. One at a time, take out the legs and roll each leg in the flour. In a large cast-iron skillet, melt the butter in 4 tablespoons of the oil over medium heat. Cook the frog legs, turning once, until golden brown on both sides (2 to 3 minutes per side). Remove the skillet and drain lightly. Pour the remaining 2 tablespoons of oil into the bottom of the Dutch oven, then add the frog legs. Cover them with the green onions, parsley, and garlic and sprinkle with Cajun seasoning to taste. Cover with a lid and bake for 15 to 20 minutes, until the frog legs are tender.

A Note from Miss Kay

This is the best way to cook older squirrel – the big ones make 8 servings * Large (10- to-14-quart) soup pot with a lid * Pastry blender (optional) * Rolling pin

Ingredients

Broth & Squirrel • 1 large squirrel, skinned and cut in half (if you can't get squirrel, use a large rabbit or large chicken) • Salt and black pepper • 1 can (12 ounces) evaporated milk • 1/2 stick (4 tablespoons) butter

Dumplings • 4 cups all-purpose flour, plus more for rolling • 5 teaspoons baking powder • 1 teaspoon salt • 3/4 teaspoon baking soda • 3 tablespoons butter-flavored vegetable shortening (I use Crisco) • 2 cups buttermilk

Directions

Make the broth and squirrel: In the soup pot, bring 10 cups of water to a boil. Add the squirrel and season generously with salt and pepper. Cover and simmer until tender enough to be pierced with a fork, about 1 hour. Remove the squirrel from the broth and set aside. Add the milk and butter to the broth. Leave the broth to simmer while you make the dumplings. Make the dumplings: In a large mixing bowl, sift together the flour, baking powder, salt, and baking soda. With a pastry blender or 2 knives scissor-fashion, cut in the shortening until the mixture resembles coarse crumbs. Add the buttermilk a little at a time, stirring until a soft dough forms, about like the consistency of biscuit dough. Divide the dough into 4 balls. Sprinkle the counter with flour. Roll each ball of dough to 1/8-to-1/4-inch thick, adding more flour as needed to prevent it from sticking. Cut into large squares. Return the broth to a boil. Make sure there is enough in the pot to fill at least half the pot. If not, add more water. Drop the dumplings into the boiling broth a handful at a time. When they are all in, turn the heat to low, cover the pot, and simmer for 15 minutes. Turn off the heat. Put the meat back in the pot and let it sit until hot again.

A Note from Miss Kay

Makes 10 to 15 servings * Large (10-to-14-quart) soup pot with a lid * Large (7-to-8-quart) cooking pot

Ingredients

• 4 wood ducks or 6 teal or 3 mallards; plucked, eviscerated, and cleaned, heads and feet removed • Salt and black pepper • 3 bay leaves • 2 cups of peanut oil • 2 cups all-purpose flour • 3 white onions, chopped • 3 green onions or scallions, chopped • 3 celery stalks, chopped • 6 garlic cloves, chopped • A handful of fresh parsley, chopped • Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning • 1 package (24 ounces) hot pork sausage, diced nickel-size (we use Savoie's) • 1 package (24 ounces) andouille sausage, diced nickel-size • 1 package (28 ounces) frozen whole okra

Directions

Place the ducks in the soup pot filled with water. Add the salt and pepper to taste, and the bay leaves. Bring to a boil, lower to a simmer, and cook until the ducks are tender, but not falling apart, about 2 hours. Remove the ducks from the broth and set aside. Reserve the broth (discard the bay leaves). When the ducks are cool enough to handle, skin them and remove the meat from the bones; discard the skin and bones. While your ducks are cooking, in the large cooking pot, heat the oil over medium-low heat. Add the flour and cook, stirring frequently, until the roux is a dark chocolate color, 35 to 40 minutes. Add the white and green onions, celery, garlic, and parsley to the roux. Add enough of the reserved broth to fill it just over half full, and bring it to a boil. Skim off any oil that rises to the surface. Add the Cajun seasoning along with the hot pork sausage, andouille, and duck meat. Simmer 2 hours, then add the okra and simmer 1 hour longer or until all the meat is tender and the gumbo has thickened.

A Note from Phil

Meat mallet* Large deep cast-iron skillet

Ingredients

• Deer steaks • 1/2 cup buttermilk for every 1 pound deer steaks • 1 large egg for every 1 pound deer steaks • 1 cup all-purpose flour for every 1 pound deer steaks • Salt and black pepper • Peanut oil or canola oil, for frying • Sliced green onions or scallions, for serving

Directions

Prepare the deer steaks by beating them one lick on each side with a meat mallet. In a large bowl, whisk together the buttermilk and eggs. In another bowl, season the flour with salt and pepper. Dip the steaks in the milk mixture, then in the seasoned flour. Fill the skillet halfway with oil and heat to 350°F over medium-high heat. Add the steaks and cook until golden brown, about 3 minutes. Drain the steaks on paper towels. Sprinkle with green onions to serve.

A Note from Phil

Makes 6 to 16 servings * Outdoor grill (optional)

Ingredients

• 6 to 8 large jalapeno peppers, cut in half lengthwise, seeds and ribs removed • 1 package (8 ounces) cream cheese, softened • 2 pounds of breakfast sausage, formed into 12 to 16 patties • 1 pound bacon, sliced thin • 1 stick (1/4 pound) butter, melted

Directions

If you're using a grill, heat it to medium. If not, heat the oven to 400°F. Fill each jalapeno half with cream cheese. Mold sausage around each jalapeno half, making sure to cover the entire jalapeno. Wrap each "armadillo egg" with a slice of bacon. Cook the eggs on an open grill until the sausage is cooked through and the bacon is crispy. If you don't have an outdoor grill, bake in the oven for 15 to 20 minutes, then broil until the bacon is crispy. Remove the eggs from the grill or oven and cover with melted butter.

A Note from Miss Kay

Makes 8 servings * Microwave * 9x13-inch casserole dish

Ingredients

• 2 cans (28 ounces each) pork and beans (I use Van Camp's) • 1 Vidalia onion, finally chopped • 1/2 cup packed brown sugar (either light or dark is okay) • 2 tablespoons yellow mustard • 3/4 cup BBQ sauce (I use Cattlemen's) • 1/2 cup Johnnie Fair syrup (okay to use corn syrup) • 6 slices bacon

Directions

Heat the oven to 400°F. Mix together the beans, onions, sugar, mustard, BBQ sauce, and syrup and pour into the casserole. Cook the bacon for 2 minutes in the microwave. Put on top of the beans. Bake for 45 minutes to 1 hour, until bubbly and slightly thickened.

A Note from Miss Kay

Makes 2 (9-inch) pies

Ingredients

• 3 cups mashed cooked sweet potatoes • 2 cups sugar • 6 large eggs • 1 1/2 teaspoons ground cinnamon • 1/2 teaspoon grated nutmeg • 1/2 teaspoon salt • 1 stick (1/4 pound) butter, softened • 1 can (12 ounces) evaporated milk (I use Pet) • 1 1/2 teaspoons vanilla extract • 1 (9-inch) piecrusts, homemade or store-bought, unbaked

Directions

Heat the oven to 350°F. To get 3 cups mashed sweet potatoes, boil about 2 1/4 pounds whole sweet potatoes with the skin on for about 40 minutes, until they are soft. Drain, let cool until you can handle them, and remove the skin, Mash the potatoes in a large mixing bowl. Let them mostly cool. Beat in the sugar, eggs, cinnamon, nutmeg, salt, butter, milk, and vanilla. Pour into the unbaked piecrusts. Bake for 10 minutes, then reduce the oven heat to 300°F. Bake for 45 to 50 minutes more, until the filling is set and no longer wobbly in the center.

A Note from Miss Kay

Makes about 4 servings * Large deep cast-iron skillet with a lid * Deep-fry thermometer (if you fry a lot, you won't need this; you'll just know).

Ingredients

• 1 tablespoon Duck Commander Cajun Seasoning (mild or zesty) • 2 teaspoons black pepper • 1 teaspoon salt • 1 teaspoon chili pepper • 1 teaspoon Old Bay Seasoning • 1 chicken (3 1/2 to 4 1/2 pounds), cut up, or purchase just the parts your family eats • 2 large eggs • 2 cups buttermilk • 1/2 teaspoon Tabasco sauce • Cooking oil, for frying • 2 cups all-purpose flour

Directions

In a large bowl, mix together the Cajun seasoning, pepper, salt, chili powder, and Old Bay. Roll the chicken pieces in the seasoning mixture. If you need more seasoning, mix more. In a large bowl, beat the eggs. Mix the buttermilk and Tabasco. Add the chicken pieces and make sure they are all coated. Fill the skillet about 1/2 full with oil. Turn on to medium-to-high heat. One at a time, take the chicken pieces out of the bowl and roll them in the flour. Set aside. When the oil is hot (350°F), carefully add the chicken pieces. Brown them on all sides. Cover and cook for about 15 minutes more, turning as necessary, until cooked through. The chicken should turn a golden brown. Use a fork to test. (The juices should be clear.) Drain on paper towels and serve.

A Note from Miss Kay

Makes 6 servings * 2 loaf pans (9x5 inches each)

Ingredients

• 3 pounds hamburger meat • 2 celery stalks, finely chopped (about 2/3 cup) • 1 medium onion, finely chopped (about 2/3 cup) • 3 garlic cloves, finally chopped • 1 small bell pepper, finally chopped (about 2/3 cup) • 2 large eggs • 1 tablespoon Duck Commander Cajun Seasoning (mild or zesty) • 1 tablespoon black pepper • 1 can (12 ounces) tomato paste • 2 tablespoons evaporated milk • 2 sleeves Ritz crackers, crushed • 2 cans (8 ounces each) tomato sauce, for topping • 4 slices bacon, cut in half crosswise

Directions

Heat the oven to 375°F. In a large bowl, mix together (with your hands) the meat, celery, onion, garlic, bell pepper, eggs, Cajun seasoning, black pepper, tomato paste, milk, and 2 cups of the crushed crackers. Divide between 2 loaf pans. Spread tomato sauce on the top of each loaf. Sprinkle the remaining crushed crackers on top of the sauce. Top the loaves with the bacon. Bake for 1 hour to 1 hour 10 minutes, until set and the juices run clear when the meatloaf is poked with a fork. Let cool a little before slicing.

A Note from Miss Kay

Makes 2 (9-inch) pies * Double boiler * Electric mixer

Ingredients

Pie Filling • 2 sticks (1/2 pound) butter • 2 cups sugar • 2/3 cup all-purpose flour • 1 teaspoon salt • 1 can (12 ounces) evaporated milk (I use Pet) • 1 cup regular milk • 6 large egg yolks, lightly beaten (save the whites for the meringue) • 1 teaspoon vanilla extract • 1 package (14 ounces) sweetened shredded coconut • 2 (9-inch) piecrusts, homemade or store bought, baked as directed

Meringue • 6 large egg whites • 1 cup sugar • 1 to 1 1/2 teaspoons vanilla extract

Directions

Make the pie filling. In the top of a double boiler over simmering water, melt the butter. Beat in the sugar, flour, and salt. Add the milks and stir continuously until the mixture thickens. This may take up to 30 minutes. Once it's thickened, stir a little into the egg yolks. This will temper the yolks and keep them from cooking too fast. Stir the tempered egg yolks into the mixture in the double boiler and cook, stirring, for 1 minute. Remove the top from the double boiler. Stir the vanilla and all but 1 cup of the coconut into the filling. Pour the filling into the piecrusts. Make the meringue: Heat the broiler. With the mixture, beat the egg whites on high speed for 3 to 4 minutes, until soft peaks form. Gradually beat in the sugar, then beat in the vanilla. (By now, the peaks should be able to stand and bend over as you remove the beaters.) Spread the meringue over the pie filling. Put the pies under the broiler to brown the meringue. (Watch carefully, as this will only take about 30 seconds.) Sprinkle the reserved 1 cup of coconut on top. Chill the pies thoroughly before serving.

A Note from Alan